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Beef Broccoli Recipe
Ben Carraoli

Beef Broccoli Recipe

I’ve made this beef broccoli recipe more times than I can count, and every single time it disappears faster than takeout. The first time I tried it, I honestly couldn’t believe how simple it was. The sauce turned glossy and rich in minutes, and the beef stayed perfectly tender.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain – Slicing against the grain keeps the beef tender and easy to chew. Flank steak is ideal because it cooks quickly and absorbs the sauce beautifully.
  • 3 tablespoons cornstarch – Coating the beef with cornstarch locks in moisture and helps create that silky glossy restaurant-style sauce.
  • 2 tablespoons vegetable oil – Use a neutral oil with a high smoke point to properly sear the beef without burning.
  • 3 cups fresh broccoli florets – Fresh broccoli stays crisp and vibrant. Frozen broccoli can release excess water and turn mushy.
  • 3 cloves garlic minced – Freshly minced garlic delivers bold, aromatic flavor that elevates the entire dish.
  • 1 teaspoon fresh ginger grated – Fresh ginger adds a bright, slightly spicy kick that balances the savory sauce.
  • ½ cup low-sodium soy sauce – Low-sodium soy sauce keeps the dish flavorful without becoming overly salty.
  • ¼ cup brown sugar – Adds sweetness to balance the saltiness and helps the sauce caramelize beautifully.
  • ½ cup beef broth – Deepens the savory flavor and creates a rich base for the sauce.
  • 1 tablespoon oyster sauce – Brings authentic umami depth and subtle sweetness to the dish.
  • 1 teaspoon sesame oil – Adds a nutty finish; stir it in at the end for maximum aroma and flavor.
  • Cooked white rice for serving – Perfect for soaking up the rich, savory sauce and completing the meal.

Method
 

  1. Start by slicing the flank steak thinly against the grain. This step is crucial for tenderness. Place the sliced beef in a bowl and toss it with cornstarch until evenly coated. The cornstarch helps seal in moisture and gives the sauce a velvety texture.
  2. In a separate bowl, whisk together soy sauce, brown sugar, beef broth, and oyster sauce. Stir until the sugar dissolves completely. This sauce creates the perfect balance of salty, sweet, and savory flavors that define a great beef broccoli recipe.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the broccoli and cook for 3 to 4 minutes. You want it bright green and slightly crisp. Remove it from the pan and set it aside so it doesn’t overcook.
  4. Add the remaining oil to the skillet. Spread the beef in a single layer and let it sear undisturbed. Cook for about 2 to 3 minutes per side. This quick, high-heat cooking keeps the beef tender and flavorful.
  5. Once the beef is nearly cooked through, stir in the minced garlic and grated ginger. Cook for about 30 seconds until fragrant. Be careful not to burn them, as garlic can turn bitter quickly.
  6. Return the broccoli to the pan. Pour in the prepared sauce and stir well. Let the mixture simmer for a few minutes until the sauce thickens and coats the beef and broccoli beautifully.
  7. Drizzle sesame oil over the dish and give it one final stir. Remove from heat and serve immediately over warm white rice for the ultimate comfort meal.

Notes

  • I always freeze the steak for about 20 minutes before slicing. It makes cutting thin, even strips much easier.
  • I avoid overcrowding the pan. When I cook the beef in batches, I get a better sear.
  • I taste the sauce before adding it to the pan. If I want it sweeter or saltier, I adjust it right then.
  • I slightly undercook the broccoli because it continues to cook once added back to the sauce.
  • I sometimes add a splash of rice vinegar for a subtle tang that brightens the whole dish.